How many inspections has Fujisan Sushi in Clearwater had?

Fujisan Sushi in Clearwater has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fujisan Sushi in Clearwater find?

Fujisan Sushi in Clearwater was most recently inspected by FDACS on September 29, 2023 (Focused Inspection).

Has Fujisan Sushi in Clearwater had any stop-sale or stop-use orders?

No, Fujisan Sushi in Clearwater has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Fujisan Sushi in Clearwater?

The most frequently cited FDACS violations at Fujisan Sushi in Clearwater are: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.

Fujisan Sushi in Clearwater

Name: Fujisan Sushi in Clearwater Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2575 Gulf to Bay Blvd, Clearwater, FL 33765

Pinellas County · Seafood Market Retail · FDACS
Owner: Fujisan Franchising Corp
FDACS Estab #: 64389

Overview

Fujisan Sushi, a seafood market retail establishment in Clearwater, received three FDACS inspections between February 2023 and September 2023, accumulating 12 violations. The most significant findings occurred during a February 2023 inspection that documented multiple high-priority violations, including an employee observed handling trash with gloved hands and then continuing food handling without changing gloves or washing hands. The same inspection found hot-held ribs and rotisserie chickens measured at 118°F to 129°F, below the required 135°F minimum; the food was voluntarily discarded. Bottles of Fabuloso cleaner were discovered stored directly over chocolates in the back area and relocated on site. A handwashing sink in the meat department was obstructed by a brush, which was also corrected during the inspection. A March 2023 inspection identified a missing written procedures document for employee response to vomit and diarrheal events. The most recent inspection on September 29, 2023 was a focused cooling audit that found zero violations.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

12Violations

Last inspected FDACS: September 29, 2023

Fujisan Sushi in Clearwater: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 3 inspections

Sep 29, 2023 — Focused Inspection· Focused Inspection

Inspector: FREDERICK HICKS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: COOL AUDIT

No violations or enforcement actions recorded for this inspection.

Mar 29, 2023 — Met Inspection Requirements· 1 violation· Met Requirements

Inspector: LAWRENCE BURKE, ENVIRONMENTAL SPECIALIST II

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit.

Risk-Based Violations

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

WRITTEN CLEANUP PROCEDURES FOR VOMIT/DIARRHEAL EVENTS NOT AVAILABLE. o

Feb 7, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: STEFANIA

Comments: The issues described in request#5092450 were addressed with person in charge during inspection.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Cafe: Employee observed touching trash can with gloved hands and did not change gloves and wash hands before continuing to work with food. COS: Employee instructed to change gloves and wash hands and employee did. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Retail area: Internal temperature of ribs and rotisserie chickens measured 118 F - 129 F on top left side of hot holding case. COS: All mentioned foods were voluntarily discarded. x Print Date: 2/7/2023 Page 1 of 4 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail area: Internal temperature of imitation crab measured 48 F in seafood open air cooler and internal temperature of Canadian turkey bacon measured 47 F in end of aisle open air cooler. COS: Imitation crab packages were overly stack in cooler and top portion of products were moved to quickly chill. The bottom portion measured 41 F and below. Canadian turkey bacon was moved to quickly chill. Only turkey bacon in the middle boxes were above 41 F. The remainder of the foods in the cooler measured 41 F and below. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Back area: Bottles of Fabuloso cleaner stored over various chocolates. COS: Chemicals were relocated. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Cooking area: Handwashing sign not visible due handwashing sign being covered by another sign. COS: Sign removed to allow visibility to handwashing sign. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Meat department: Brush stored in handwashing sink. COS: Brush relocated to allow access to handwashing sink. x

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Cafe: No ambient air thermometer in both prep coolers. o

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Cafe: Container of cinnamon sugar not labeled with common name. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Bakery: Food employee wearing watch. Cooking area: Food employee wearing bracelet. o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Retail area: Meats open air cooler thermometer not working. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Prep cold room: Mold like build-up on three compartment sink sprayer. o

4-302.13 Temperature measuring device not provided and readily accessible for frequently measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible registering temperature indicator not provided and readily accessible for measuring the utensil surface temperature in a hot water mechanical warewashing operation. 4-302.13 Pf

Bakery: No irreversible registering temperature indicator for the hot water dish machine. o

Fujisan Sushi in Clearwater: Frequently Asked Questions

When was Fujisan Sushi in Clearwater last inspected?: Fujisan Sushi in Clearwater was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 29, 2023. Inspection type: Focused Inspection.
How many inspections has Fujisan Sushi in Clearwater had?: Fujisan Sushi in Clearwater has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fujisan Sushi in Clearwater find?: Fujisan Sushi in Clearwater was most recently inspected by FDACS on September 29, 2023 (Focused Inspection).
Has Fujisan Sushi in Clearwater had any stop-sale or stop-use orders?: No, Fujisan Sushi in Clearwater has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fujisan Sushi in Clearwater?: The most frequently cited FDACS violations at Fujisan Sushi in Clearwater are: 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.